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Vendiya Keerai Kuzhambu | Methi leaves Sambar

Fresh Methi Sambar is a delicious and healthy rice accompaniment prepared with shallots and of course methi leaves.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, sides
Cuisine: South Indian, TamilNadu
Servings: 4
Author: Srividhya G


  • Fresh Methi leaves - 1 bunch
  • Toor dhal - 1/4 cup
  • Turmeric - 1/4 tsp
  • Shallots - 5-6
  • Tomato - 1
  • Tamarind paste - 2 tsps diluted in 1 cup of water or soak a small gooseberry sized tamarind in 1 cup of water for half an hour and extract the juice
  • Sambar Powder - 1 tbsp
  • Curry leaves - 1 strand
  • Salt - 1.5 tsps
  • Rice flour - 1 tsp

For Tempering

  • Oil - 2 tsps
  • Mustard seeds - 1 tsp
  • Hing - 1/4 tsp
  • Red chili - 1


  • Pressure cook the toor dal by adding turmeric powder and 2 cups of water. While the dal is getting done, we can do the other prep work.
  • Remove the methi leaves from the stems and clean them. (Discard the stems) And Chop them roughly.
  • Peel the shallots and chop them into two pieces and cut the tomatoes too.
  • Now heat the kadai or pan and add oil.
  • Once the oil is hot, add mustard seeds, red chilly and hing. (Break the red chilly into two)
  • As they start to splutter add the shallots and cook till they are translucent.
  • Now add the tomatoes and methi together.
  • Add salt and turmeric and let it cook till the tomatoes become mushy.
  • Now add the tamarind water and mix the sambar powder in 1/4 water and add it. (Just to avoid lumps)
  • Let it boil till the raw smell goes. (4-5 minutes)
  • Now mix the rice flour with the cooked toor dal and mash it well.
  • Add this to the sambar. Rice flour acts as thickening agent.
  • Add the curry leaves and let it cook for another 5 minutes.
  • That's it. Yummy methi kuzhambu is ready.


Adjust the tamarind according to the tanginess of tomatoes.
Tomatoes are entirely optional. You can skip them as well.
Instead of shallots you can use regular onions.
Adjust the salt and spices as per your preference.